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2012
Mark Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
Alftrén, Johan ^LU ; Penarrieta, Mauricio ^LU ; Bergenståhl, Björn ^LU and Nilsson, Lars ^LU (2012) In Food Hydrocolloids 26(1). p.54-62
- Contribution to journal › Article
2011
Mark Pigments protect the light harvesting proteins of chloroplast thylakoid membranes against digestion by gastrointestinal proteases
Emek, Sinan Cem ^LU ; Åkerlund, Hans-Erik ^LU ; Clausén, Maria ^LU ; Ohlsson, Lena ^LU ; Weström, Björn ^LU ; Erlanson-Albertsson, Charlotte ^LU and Albertsson, Per-Åke ^LU (2011) In Food Hydrocolloids 25(6). p.1618-1626
- Contribution to journal › Article
Mark Freeze-thaw stability of mayonnaise type oil-in-water emulsions
Magnusson, Emma ^LU ; Rosén, Christer ^LU and Nilsson, Lars ^LU (2011) Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers 25(4). p.707-715
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
Magnusson, Emma ^LU and Nilsson, Lars ^LU (2011) Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers 25(4). p.764-772
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Co-adsorption of beta-casein and calcium phosphate nanoclusters (CPN) at hydrophilic and hydrophobic solid-solution interfaces studied by neutron reflectometry
Follows, David ; Holt, Carl ; Thomas, Robert K. ; Tiberg, Fredrik ^LU ; Fragneto, Giovanna and Nylander, Tommy ^LU (2011) Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers 25(4). p.724-733
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Influence of dehulling pretreatment on physicochemical properties of Gleditsia sinensis Lam. gum
Jian, Hong-lei ; Carrasco, Cristhian ^LU ; Zhang, Wei-ming and Jiang, Jian-xin (2011) In Food Hydrocolloids 25(5). p.1337-1343
- Contribution to journal › Article
Mark Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
Purhagen, Jeanette ^LU ; Sjöö, Malin ^LU and Eliasson, Ann-Charlotte ^LU (2011) In Food Hydrocolloids 25(7). p.1656-1666
- Contribution to journal › Article
2009
Mark Studying the effects of adsorption, recoalescence and fragmentation in a high pressure homogenizer using a dynamic simulation model
Håkansson, Andreas ^LU ; Trägårdh, Christian ^LU and Bergenståhl, Björn ^LU (2009) In Food Hydrocolloids 23(4). p.1177-1183
- Contribution to journal › Article
2008
Mark Effect of colloidal structures on the stability of five flavonoids with different hydrophilicity
Lin, Qin-Lu ; Åkesson, Björn ^LU and Bergenståhl, Björn ^LU (2008) In Food Hydrocolloids 22(4). p.700-705
- Contribution to journal › Article
2007
Mark Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM
Helstad, Kristina ^LU ; Rayner, Marilyn ^LU ; van Vliet, Ton ; Paulsson, Marie ^LU and Dejmek, Petr ^LU (2007) In Food Hydrocolloids 21(5-6). p.726-738
- Contribution to journal › Article

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